Why aren’t you eating…serrano peppers
I’m celebrating Cinco de Mayo all week long with info and recipes all about my favorite Mexican foods. So let’s get right to it. Serranos. You have to look carefully at this picture, but the serranos sold at my local market are always green (squint and you’ll see ‘em in between the red ones).
I prefer the flavor and bite of serranos to jalapeno peppers in fresh salsas and guacamole. (And truth be told, serranos are much more common in Mexico than jalapenos anyway.)
See jalapenos have a strong initial heat at the front of your mouth. The zing is overwhelming to the point I can’t taste what I’m eating. But serranos have a different heat experience entirely. It comes at the back of your throat, a little sweet, tingling of heat, building as you munch.
I usually toss in a serrano or two whenever I want to add some heat to a Mexican dish. For a real kick, don’t bother seeding them. For you slow cookers out there–add these to the pot too (the heat will diminish the longer you cook ‘em).